SAFFRON CITRUS SHORTBREAD


2 Dozen Cookies

2 c. flour
1/3 c. corn starch
1/2 tsp. kosher salt
1 c. unsalted butter
1/2 cup sugar
1 orange
1 lemon
1/2 tsp. vanilla extract

For the glaze:
3/4 c. powdered sugar
1 tbsp. melted butter
1 tbsp. fresh orange juice, plus more as needed
1 generous pinch of saffron, ground

Add flour, cornstarch and salt to a medium bowl. Whisk until combined.

In the bowl of a stand mixer fitted with a paddle attachment, combine butter & sugar. Zest 1/2 orange and 1/2 lemon directly into the bowl. Cream the mixture on medium-high for about 2-3 minutes (it should be light & fluffy). Add 1 tbsp. of lemon juice and the vanilla extract and beat on medium until well combined. Scrape the bowl as needed throughout.

Add flour mixture to the butter mixture. Beat on low until just combined, scraping bowl throughout. Flatten dough into a disc and put in air tight container. Chill for at least 1 hour and up to 3 days.

Heat oven to 350. Let dough warm up for 30 minutes if chilled longer than an hour. On a lightly dusted surface, portion the dough into pieces the size of about 2 tbsp, roll each into a ball with your hands, the flatten into a disc. Cut the disc with cookie cutter as desired. If the dough becomes to soft, return to the refrigerator for a few minutes. Transfer dough to parchment-lined baking sheet about 1 1/2 inches apart. Chill in the freezer for 10 minutes.

Bake cookies for about 12-14 minutes- should be golden underneath. Rotate baking sheets halfway through.

While the cookies bake, make the glaze. Melt butter in small saucepan. Once melted. leave heat on low and add ground saffron- stir for 20 seconds then remove from heat. Zest remaining lemon and orange skin into a small bowl. Add powdered sugar, butter mixture, and orange juice. Whisk until smooth. If it's too thick add orange juice, if it's too thin add more powdered sugar.

Once cookies are cooled, spread glaze onto each and let cool completely.